As I watch my daughter drive her children from one sports game, school event, music lesson, or another, I always wonder how she does it all, and yet, it wasn’t that long ago I was driving her to numerous activities and pursuits.

It was then that recipes like my one-pan Asian dinner slaw saved me on those hectic weeknights when I still wanted to have a hot meal with my family.

This dish isn’t just easy to put together, it is full of flavor and one the whole family will enjoy. To make it even simpler, I will mix up the sauce and chop the veggies beforehand and store it all in the fridge ready to go.

Belle’s One Pan Asian Dinner Slaw

For the sauce:

1 teaspoon Sriracha hot sauce

2 tablespoon rice vinegar

2 tablespoon soy sauce

2 teaspoons minced ginger

2 teaspoon honey

For the Slaw:

1 tablespoon olive oil

1 tablespoon sesame oil

1 pound ground beef (or other ground meat like turkey or venison)

1 (8 ounce) package shredded cabbage or coleslaw mix

3 green onions, sliced

1 cup sliced water chestnuts

2 cups fresh mushrooms, chopped

2 cups fresh vegetables such as bell peppers, broccoli, carrots, zucchini or a combination

2 cloves garlic, minced

1 tablespoon sesame seeds

For the sauce, in a small bowl mix together the hot sauce, rice vinegar, soy sauce, ginger, and honey.

In a large fry pan, heat the olive oil and sesame oil over medium heat. Add the ground beef and brown, while breaking up the clumps. Sprinkle with salt and pepper.

When the meat is almost completely browned add the rest of the ingredients except the sauce and sesame seeds and cook until the veggies are crisp tender. Add the sauce and mix to combine. Cook another 2 to 3 minutes and then sprinkle with the sesame seeds and serve.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.